Caramelized Onion, Lentil and Carrot Soup

Not too long ago, I was going through a bunch of older magazines, and I came across a recipe for a Caramelized Onion and Lentil Soup. The combination made me think of Mujadara, only without the rice. But unlike that tasty dish, the soup used canned lentils, and onions cooked quickly at a high heat. It's the slowly caramelized onions which gave Mujadara its flavor, and I didn't see how the soup would be good without taking the time to cook the onions until they reached a deep golden color.

When a gloomy day called for soup, and I had the time to spend babysitting a pot of onions, I decided to make my own version, with the addition of carrots. Thinking back to Mujadara, I recalled how I had first garnished it with yogurt, but then later enjoyed the leftovers even more with a squeeze of lemon. For the soup, I went with the lemon, and it brightened and enhanced it wonderfully, along with a sprinkle of chopped parsley. I knew I'd love this, but I honestly wasn't sure if Sage would be too crazy for it. My worries were quite unnecessary, and the only problem with the soup was that I should've doubled it, since we ate in all in one sitting, along with some hot, crusty wheat bread.


This is my submission to the Charity Souper Bowl, hosted by Branny Boils Over, where for every soup entry (along with a dedication to a special animal) she will donate $1 to ASPCA. I dedicate this post to my greatly missed Soma. She was the first pet Sage and I ever had together, and the sweetest, most loving cat I have ever had. Unadoptable, we took her in as a foster, knowing she had feline leukemia and that she might only be with us for a short time. Instead she was with us for five years and brought me so much joy. It's been almost exactly three years since she lost her, and I still miss her so much every time I think of her.

Caramelized Onion, Lentil and Carrot Soup

serves 2-3

Inspired by a recipe I saw in a magazine but didn't save and my memories of the Mujadara from this post, originally adapted from Orangette

In my opinion, the squeeze of lemon is what really makes this soup, so I'd highly suggest not skipping it!

2 tbsp olive oil

3 medium yellow onions, thinly sliced (about 6 cups)

1 cup carrots in medium dice (3-4 carrots)

kosher salt and fresh ground pepper

2/3 cup green (or brown) lentils, rinsed and picked over

3 1/2 cups vegetable broth

chopped parsley, for serving

lemon wedges, for serving

Heat oil in a Dutch Oven or other large nonstick pot over medium heat. Add onions and cook, stirring often, until a deep golden brown, about 40 minutes. (You can add a tsp or two of water a few times during the caramelizing process if the bottom of the pan is becoming too brown.) Add carrots and a few pinches of salt and cook for an additional 5 minutes.

Use about a half cup of broth to deglaze the pot. Add remaining broth, lentils and a generous amount of ground pepper and bring to a boil. Reduce heat, cover and simmer until lentils are just tender, about 20-25 minutes.

Ladle into serving bowls, top with chopped parsley and serve with a lemon wedge or two.